Flemings Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 garlic cloves minced
- 2 cups cheddar cheese grated
- 1 teaspoon kosher salt
- 3 tablespoons butter
- 1 cup half-and-half cream
- 1 1/2 cups heavy cream
- 1 small jalapeno pepper diced
- 1/2 cup leek, diced (1/2-inch pieces, bottom white part
- 1/2 teaspoon black pepper fine grind
- 2 cups monterey jack cheese grated
- 5 lbs russet potatoes, peeled and sliced into thin rou
- Carbohydrate 2.92991343974216 g
- Cholesterol 117.12679695753 mg
- Fat 36.9649454932812 g
- Fiber 0.0713749984502792 g
- Protein 17.7600914145491 g
- Saturated Fat 23.2734906404193 g
- Serving Size 1 1 , 8 serving(s) (410g)
- Sodium 584.545950207581 mg
- Sugar 2.85853844129188 g
- Trans Fat 1.99285234505107 g
- Calories 412 calories
{ "@type": "ItemList", "itemListElement": [ "Melt butter in a medium saucepan over medium-high heat. Add jalapeños, leeks, garlic, salt and pepper and sauté for 4 to 5 minutes, stirring constantly.", "Add cream and half & half and bring to a simmer. When cream is hot, remove pan from stove. Stir in both cheeses and blend thoroughly.", "Place potato slices in a large mixing bowl. Add cream mixture to bowl, folding potatoes and sauce gently together.", "Spray a 9-by-13-inch glass baking dish with non-stick coating. Pour in potato mixture and evenly distribute potatoes and sauce.", "Cover tightly with aluminum foil. Bake in a preheated 350-degree oven for 45 minutes.", "Remove foil and cook an additional 15 minutes to brown potatoes." ] }
